Chocolate Ginger Carrot Cupcakes

Vegan | Gluten Free

These little gems are so delicious and the hidden surprise of the chocolate ginger will get all your friends asking for more!
If you can’t get your hands on The Raw Chocolate Company’s Raw Chocolate Coated Ginger then try adding something like chocolate chips or their Mulberry chips instead!
These cupcakes will keep for up to a week in an airtight container. As always, I advise that you don’t frost them until you’re ready to eat them. This ensures they stay fresher for longer.

450ml vegetable oil
400g buckwheat flour (you can also try Spelt)
2 tsp bicarbonate of soda
550g coconut sugar
3-4 bananas, mashed
1/2 tsp salt
21/2 teaspoons ground cinnamon
75g Raw Chocolate Ginger
500 grams grated carrots
Thumb sized piece of fresh ginger, grated (optional)
150 grams walnuts (optional)

Preheat the oven to 180 degrees and line your cupcake tin with cupcake cases.
I’m not fussy when it comes to this recipe – I tend to just throw all the ingredients into a large bowl and give it all a good mix until it’s well combined.
Then bake for 15-20 minutes until risen, springy to touch and golden on top.

For the frosting:
300 grams dairy free butter
400 grams icing sugar
5 tbsp Raw Chocolate Mulberry Chips
As always – only pipe your frosting when your cupcakes are completely cool.

Checkout more recipes from Antonia on her blog and insta


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